Bruschetta with Roasted Pork

250 g tomatoes
50 g shallots
2 cloves of garlic
1 tbsp. basil (chopped)
7 tbsp. olive oil
150 g roasted pork
Ciabatta Bread
40 g rocked salad
salt, pepper, chili

  Divide skinned tomatoes into quarters, remove seeds and cut into cubes. Chop finely 1 clove of garlic and the shallots and add them to the tomatoes in a bowl. Season with salt, pepper and a little chili powder. Add basil with olive oil to the tomatoes and stir gently. Rub a pan with the second clove of garlic and heat 2 tbsp. of olive oil in it. Raost the bread on both sides golden brown. Arrange bread on a plate and spread with the tomato filling. Top with rocked salad and 1 slice roasted pork.